INSTRUCTIONS

Add mashed banana, rolled oats, walnuts, almonds, dates and coconut flakes, and milk to a bowl and Mix well with hand or spoon.

If you have an airtight container/jar transfer to that. If not, Cover the bowl tight with a cling wrap.

Place in the refrigerator overnight or for at least 6 hours.

In the morning add additional milk (few spoons) to thin out (if desired) and top with toppings you like or have. A squirt of whipped cream is only 15 calories, and adds nice touch/taste to it. You can be creative and try any toppings you like.

Also, I usually transfer half cup or more of the mixture to the serving glass/bowl first, and add milk & toppings individually to have a good presentation, and also to save leftover mixture back in the fridge.

( I like the one from Costco, and it costs less than regular stores. If you are buying non-trimmed version, trim it before using. There are several you tube videos showing this)

Basting Oil with herbs in it (I used Wegman’s basting oil) – 4 tbsp

Garlic 6pods – cut in half

Kosher Salt

Ground black pepper

8 shallots, cut lengthwise into two or four pieces

For Sauce

1 cup dry red wine

Brown Gravy mix – 2 -3 tsp

Water – as needed

2 teaspoons dried tarragon (1 tablespoon fresh) – Optional

Clean & Wipe meat. If tenderloin is long, cut it into two pieces. I like to keep between 6-8inches. Some people argue that you should not wash meat with water, and should just wipe it out with a paper towel. Use your judgement on this… 🙂

Just before cooking, sprinkle and coat meat with Cracked pepper and Kosher salt generously. Don’t do this in advance as meat will get soggy.

Pan Sear meat in Basting Oil, shallots and garlic on all sides as shown in video starting at 5mts. Just to get it brown and sealed. If you have more pieces of tenderloin, use a separate dish for each. Save this pan for later for making sauce. It help with all the juices from the meat.

Heat oven to 400F. Take a dish for roasting meat, put couple of pieces of butter in it, and put it in the oven, so that to will be hot when you add meat to it. Don’t leave it for too long as butter will start getting burnt. I usually put this in the oven few minutes before pan searing will finish. Also, if you have more pieces of tenderloin, take multiple dishes.. so that you won’t overcrowd it.

Transfer meat to the dish(s) in the oven and let it roast at 400F. Cook until an instant-read thermometer registers temperature according to your doneness preference. See list below.

When it is done take it out of the oven and cover the beef in the foil that lines the dish and let it rest it for 8-10 minutes.

Make sauce:

While the beef roasts, heat up the skillet with juice, shallots and garlic, we used for pan searing over medium heat. If you used multiple skillets, transfer juices to a single one. Add 1 cup of wine and let it boil stirring often, to reduce to half over medium-high heat. Add the beef broth or water, brown gravy mix, and reduce the heat to low. Stir and make sure it gets to a desired consistency. If it is too thin or thick, add wine/broth or grave mix to change it your desired consistency. Unwrap the tenderloin and stir any accumulated juices into the sauce. Season the sauce to taste with salt and pepper. (Note: You can add chopped Rosemary or Tarragon to this while boiling. I haven’t tried these herbs yet)

Watched multiple you tube videos on this to understand the recipe. I usually watch/read multiple recipes available when I want to try a new dish, and then use those ideas, to come up with a version that our family will like. Adding the one I liked most here: https://www.youtube.com/watch?v=xeO0tdKBAag

Sprinkle the roast all over with salt and pepper to your taste. Sprinkle/Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.

Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it’s OK if there are some lumps). Add the beef broth, bay leaves, thyme, chives, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.

Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.

Remove the roast from crockpot and let rest for a few minutes. Discard any herb stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

1. In a microwave-safe bowl add the onions, flour, basil, garlic, tomato paste and drizzle with olive oil. Microwave for 5 minutes, stirring every 90 seconds or so. (The mixture will be pasty and look weird but don’t worry it will all be okay in the end). Add the mixture to the slow cooker.
2. Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender).
3. Remove the lid and add in tortellini and spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold).
4. Use a fork to remove the chicken out of the slow cooker. On a cutting board, shred or cut the chicken into bite-size pieces. Add the chicken back into the slow cooker. Put the lid back on and cook on HIGH for about 10 more minutes, or until the tortellini are cooked through.

For roasting bell peppers:
Preheat oven to 400 degrees. Line a baking sheet with foil. Lay peppers on their sides on the foil, stems pointing sideways.
Put baking sheet in oven and allow peppers to roast for 20 minutes. Remove baking sheet. Using tongs, give the peppers a half turn, then place back in the oven for another 20 minutes.
Check to make sure peppers have fully roasted. The skin should be charred and soft, and the peppers should look slightly collapsed. If they don’t look ready, let them roast for a few more minutes. When they’re done, remove baking sheet from oven.
Take it outside and cover with foil and wait 10 mts to cool that down. Now peel skin and any charred parts.

Cut potatoes in small pieces.
Mix all ingredients together in a large bowl, except cheese.
Put potatoes in the bowl and mix thoroughly
Put potatoes on a baking pan and sprinkle cheese on top
Bake at 450degrees for 20 – 25 minutes or until golden brown